Cac is a special meal of solemn and cordial nature held in the family such as: Tet holiday, wedding party, funeral house, death anniversary, celebrate a success, celebrate long-lived parents ...
There are many types of decks, four-quarter-size decks of four types of seafood processed into a tray, a wedding with red Gac, a white sticky rice, a salty, vegetarian meals ... or five stories, like in the 49 villages of their ancient past. Particularly, the celebration of the parents' life is contributed by their children, the boys make spring rolls, grow, spring rolls, the girls make cakes and gather together to eat. In well-off families or in the city, the deck "expels" all the dishes that are commonly used such as melons, tomatoes, braised fish, spinach ...
Each tray in each countryside of Vietnam has its own flavor but always, each tray has 4 or 6 people. Usually people abstain from sitting 5 people, at the tray of at least two close friends, sometimes 3 pairs are close to one deck. Delicate homeowners invite people to eat together on a deck, floor ages together into the tray. Those who have the same or strong drinking capacity in one deck, people with shoulders must lump together into one deck. Men join the deck together, and women sit with women.
Previously, in the countryside as well as in the city, there were wards where cooks were hired by skilled craftsmen. They are usually highly technical and hereditary. They have unique traditional dishes. For example, Mr. Kiem in Co Nhue performed killing chickens alone with a pointed toothpick. Mr. Khan Zhen in Quote Sai alone killed a 15 kg pig, just a pitcher of hot water. In the village of cooking, hired by a ward boss is the best. The hired cooks are very proud of their profession and like to cook in many places, mainly to gain a reputation for not for material things. They make suggestions to the host, make a menu, and then share each person making one or more specialty items.
One layer of basic tray is usually 5 bowls: ball, vermicelli, bamboo shoot, sprouting, bird or chicken and five dishes: sausages, rolls, boiled duck or chicken, mannequin, fried. Sometimes reduced by the fried, grilled, roasted or spring rolls of Saigon, sticky rice, tea ... are arranged outside to eat last. Bowl of fish sauce with pepper, lemon, chili or tomato stalk placed in the middle of the tray.
Wine drinkers prefer dishes with gnarled bones or cartilage, such as chicken heads, chicken wings, or mannequins with enough sweet, spicy, fleshy, crunchy, soft. Aromatic herbs often use fragrant basil, high aromatic soup or coriander coriander aromatic sharp but intense.
In the South, there are more grilled rolls with herbs, star fruit, green bananas, bean sprouts, peanuts, rice paper ...
Delicious Vietnamese trays have a long tradition and are not sophisticated but have enough flavors and colors. On the ball bowl there are pearl white slices, some yellow egg slices, some red shrimp, some green peas, brown shiitakes. On the bowl of vermicelli has dark yellow chicken liver, bloody red blood, lean white meat, black brown wood ear, in the middle there is a bunch of green coriander. The sliced sausages are delectable white, green onions with white tubers, red peppers or bright yellow adorn a bowl of golden brown dots ... the tray is a beautiful and attractive picture.
After eating, the guests ate sticky rice, areca flower tea, nuggets of tea or pea tea, then went to the next table to drink tea, smoke waterpipe, and the tableside of grandmother who ate betel.
When the guests left, the owner and the guests clasped their hands on their chests, exchanged precious sentences with each other, and exchanged with each other. This type of greeting is solemn, intimate, simple and full of Buddhist colors. Some guests are just friendly and have them with the owner to stay a bit. They received a portion of a handful or a plate of sticky rice, with a piece of meat or a banana, hence the saying: There is a new sticky rice with meat.
Vietnam is a building, it is not a party, not a festival. It has its own unique thing, but nowadays the rented wards do not exist anymore, the treasure of Vietnamese culinary arts also loses many precious things. Affordable, the kitchen now need to rediscover ancient cooking techniques of the ancients to Vietnamese meals are both more ethnic and scientific. Cuisine is also sacred, artistic, cultural.
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